Cinnamon Rolls

For the dough

• 2 1/2 cups Pamela’s Ultimate Baking Mix, plus extra for the counter
• 2 tablespoons white granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 6 tablespoons unsalted butter

Cinnamon Filling

• 3/4 cup packed dark brown sugar
• 1/4 cup white granulated sugar
• 3 teaspoons cinnamon
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter

Frosting Ingredients

• 2 cups powdered sugar
• 1 tablespoon butter
• 1 teaspoon vanilla
• 3 tablespoons milk or cream

Preheat oven to 425 degrees Fahrenheit and coat a 9-inch round baking pan with butter or vegetable spray. Make the cinnamon filling first. Melt the butter, then mix with the remaining the ingredients. Stir until thoroughly combined. Set aside.

Next make the dough. Mix all dry ingredients in one bowl. Melt 2 tablespoons of butter, then mix with the buttermilk in a separate bowl. Add the wet ingredients to the dry mixture and combine with a spatula or spoon. Use a lot of flour to coat either a large cutting board or the counter top. Turn the dough out onto the counter top and begin to flatten into a rectangle.  The dough will be very sticky so continue to sprinkle more flour while flattening the dough. I used my hands but you could use a rolling pin. Make the rectangle around 12 inches long and about 8 or 9 inches wide. Melt 2 tablespoons of butter and brush over the top of the dough, then spread the cinnamon mixture over the top. Gently pat into the dough.

Start rolling the long end of the dough into a giant cylinder. Now you will find out whether you put enough flour on the counter earlier. I did not. My cinnamon rolls stuck to the cutting board. After all the dough is rolled, take a knife and cut the roll into 8 sections. Cut one at a time because they can be messy and fall apart. If that happens just scrunch the dough into a ball and throw it in the baking pan. ;)

After all the rolls are in the pan, melt the remaining 2 tablespoons butter and brush it over the top of the rolls. Bake for about 20-25 minutes or until golden brown.

Prepare the frosting while the cinnamon rolls are baking. Melt the butter. Mix the milk, vanilla, and powdered sugar in with the melted butter. Stir until creamy and combined.

Let the cinnamon rolls cool for around 5-10 minutes, then apply frosting to the top the rolls. You may need a spatula to help loosen the rolls from the pan while serving. As a side note, you do not have to use all of the frosting or cinnamon mixture. If you feel it is too much cut the amounts down to the size you enjoy.

Serves 6-8